Slow-Cooked Lamb Ragu & Fettuccine

Name: Slow-Cooked Lamb Ragu & Fettuccine with Feta & Avocado Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; Garlic; 1 Red Onion; 1 packet Cow's Milk Feta; 1 packet Tomato Sugo; 300 g Slow-Cooked Lamb Shoulder; Avocado; 1 Celery; 1 packet Rocket leaves; 1 packet Flaked Almonds; 1 packet Fettuccine; 1 sachet Chicken-Style Stock Powder; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Feta & Avocado Rocket Salad

Get up to $175 off

This sumptuous yet simple pasta is absolute decadence in a bowl. From rich ragu, infused with mushroom and herb seasoning down to the creaminess from the goat cheese, don’t be too surprised if the bowls are left licked clean.

Allergens:

Milk

•Almond

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

Garlic

Red Onion

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Tomato Sugo

(May be present: Wheat, Gluten. )

300 g

Slow-Cooked Lamb Shoulder

Avocado

Celery

1 packet

Rocket leaves

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Fettuccine

(Contains: Wheat, Gluten; May be present: Eggs, Soy. )

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Calories1180 kcal

Energy (kJ)4920 kJ

Fat65.3 g

of which saturates25.5 g

Carbohydrate87.3 g

of which sugars14.8 g

Dietary Fibre14.9 g

Protein58.4 g

Cholesterol101 mg

Sodium3050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from the packaging over lamb. Cover tightly with foil and roast for 12 minutes. • Turn lamb, then re-cover with foil and roast until browned and heated through, a further 12-13 minutes. • Shred lamb using two forks (or slice if you prefer). TIP: If the lamb has a fat layer, turn fat-side up after removing the foil.

• Meanwhile, slice avocado in half, scoop out the flesh and roughly chop. Finely chop garlic, celery and onion. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Bring a large saucepan of salted water to the boil over medium-high heat. • When the lamb has 10 minutes cook time remaining, cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fettuccine to the saucepan. Drizzle over olive oil and toss to coat.

• While the pasta is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and celery until tender, 5-6 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, then add tomato sugo, beef-style stock powder and reserved pasta water. Stir to combine and simmer until slightly thickened, 1-2 minutes.

• Add fettuccine and shredded lamb to the sauce. Toss to combine and season to taste. • In a medium bowl, combine rocket leaves, avocado and a drizzle of balsamic vinegar and olive oil. TIP: Add an extra splash of water if the sauce looks too thick.

• Divide slow-cooked lamb ragu and fettuccine between plates. • Crumble over feta (see ingredients) and garnish with toasted almonds. • Serve with avocado rocket salad. Enjoy!